Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $90,000.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
Cantina Contramar is the only U.S. restaurant in Las Vegas from world-renowned Chef Gabriela Cámara, renowned for her award-winning approach to Mexican seafood and cuisine. Located within the prestigious Fontainebleau Las Vegas, Cantina Contramar embodies a bold and thoughtful expression of authentic Mexican dining rooted deeply in simplicity and tradition. The restaurant has earned acclaim for delivering an exceptional dining experience characterized by world-class hospitality where every meal is treated as a celebration. This high-end dining establishment seamlessly blends traditional Mexican recipes with modern culinary innovation, making it a standout venue for discerning guests seeking quality, authenticity, and a vibrant... Show More
Job Requirements
- Must be at least 21 years of age
- high school diploma or GED
- minimum three years of prior food and beverage management experience preferably in luxury setting
- Food Handler’s Certificate for managers
- strong communication skills
- basic knowledge of Microsoft Office
- knowledge of health and safety regulations
- ability to comply with company policies and procedures
- leadership and mentoring ability
- excellent organizational skills
- flexible schedule including nights and weekends
- ability to work in a fast-paced environment
- ability to lift and move up to 50 pounds
- ability to communicate effectively in English
- ability to read and interpret safety and operational documents
- ability to deal with problems in standardized situations
- ability to perform physical activities including standing, reaching, bending, and lifting
- willingness to maintain grooming and service standards
- ability to qualify for required licenses and permits
- commitment to diversity and inclusion
Job Qualifications
- High School Diploma or GED
- three or more years of food and beverage management experience, preferably in a luxury setting
- Food Handler’s Certificate for managers
- strong communication skills
- basic knowledge of Microsoft Office software
- complete knowledge of health and safety regulations
- understanding and compliance with policies, procedures, job descriptions, memorandums, statutory health and safety requirements, sanitation, chemical usage, fire procedures, and HACCP
- ability to execute staffing guidelines for efficiency and labor cost minimization
- strong overall knowledge of menu preparation and presentation
- excellent interpersonal skills to deal effectively with guests, Members, and leaders
- leadership and mentoring skills
- excellent customer service skills
- organizational skills with attention to detail and ability to function under deadlines
- knowledge of local competition and industry trends
- ability to ensure restaurant readiness before service including adequate staffing and supplies
- willingness to work flexible schedule including nights and weekends
- ability to work in fast-paced and stressful environments
Job Duties
- Respond quickly and positively to guests’ questions, requests, problems, and complaints and resolves them effectively and consistently
- maintain overall knowledge of the resort and provides proactive assistance to guests
- assist with supervision of staff ensuring correct procedures, methods of service, policies, and conduct are adhered to
- maintain the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings, and other unique aspects pertaining to concept vision
- ensure compliance with health and safety requirements of the business according to division and state regulatory standards, assist in the maintenance of proper emergency and security procedures
- review the finances to meet budget guidelines while maintaining high-quality standards for internal and external guests, escalate recommendations to venue leadership
- estimate beverage and operational supply needs and requisitions in accordance with established par stock
- provide ongoing training to Members in the performance of their duties
- regularly meet with Members to share information, venue updates, and plan special events
- provide ongoing training to Members to ensure a complete understanding of the F&B menus and wine list
- review the daily condition of facility and equipment, ensuring all malfunctions are reported and followed up on
- inspect dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are adhered to
- inspect, plan, and ensure the venue is ready for service each day before opening with adequate Members and supplies
- ensure the work area and storeroom are always clean and organized
- partner with reservations and sales to facilitate the proper handling of restaurant obligations
- review financial information such as sales and costs, monitor the budget to ensure efficient operation and expenditures stay within guidelines
- ensure correct policies and procedures for check handling and closing are maintained
- ensure adherence to proper policies and procedures for comps and voids
- exercise cost controls for all aspects of restaurant operation
- effectively communicate with management, chefs, and culinary staff to fulfill and address any issues or needs requested
- conduct weekly FF&E checklists to maintain furniture, fixtures, and equipment
- ensure dining rooms are in accordance with property maintenance including carpet, walls, light bulbs, windows, and general cleanliness
- demonstrate departmental knowledge and efficiency
- recruit, train, schedule, and manage staff for excellent service and productivity
- maintain guest satisfaction by monitoring, evaluating and auditing food, beverage, and service offerings
- forecast workload, prepare schedules, and approve payroll
- anticipate future staffing needs and liaise with Human Resources to direct hiring, assignment, training, and evaluation of Members
- perform additional duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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